Pan-Seared Chicken and Broccolini

1: Preheat your oven to 170 degrees F or the 'keep warm' setting.

2: Pat the chicken dry and sprinkle both sides with salt and pepper.

3: Sprinkle the flour over the chicken to coat.

4: In a large saucepan, heat 2 tablespoons olive oil over medium-high heat.

5: Sear the chicken for 4 minutes; flip and cook another 2-4 minutes until cooked through.

6: Transfer the chicken to a sheet pan or oven-safe dish and put it in the warm oven.

7: Bring a medium pot of salted water to a boil.

8: Prep the broccolini by trimming and slicing as needed.

9: When the water is boiling, add the broccolini, cover, and set a timer for 2 minutes.

10: If the chicken is done, add a tablespoon of oil to the pan, heat, and then transfer the broccolini to the pan.

11: Sauté the broccolini for 1 minute, then remove to the pan with chicken in the oven.

12: Add the shallots to the hot pan and sauté for 2-3 minutes until soft.

13: Stir in the chicken broth and thyme; bring to boil and simmer for 3 minutes.

14: Stir in the cream and mustard; simmer for 5-6 minutes until thickened.

15: Add chicken and broccolini to the sauce or serve on a platter with the sauce over the top.